Food & hospitality
Sourdough hydration Calculator
Include starter flour and water in total dough hydration. This free sourdough hydration calculator shows the calculation and its assumptions so you can compare your own figures.
Your results
Include starter flour and water in total dough hydration.
Calculated outcomes
- Starter Flour G
- 50 g
- Starter Water G
- 50 g
- Total Water G
- 375 g
Assumptions and estimates
- Method: Starter flour = starter weight ÷ (1 + hydration fraction). Starter water = remaining starter weight. Total hydration = total water ÷ total flour.
- Assumes starter consists solely of flour and water. Other liquids, sugars, fats and starter evaporation are excluded.
Useful next steps
- Use Compare options to test an alternative side by side.
- Copy, print or download a record of this calculation when you need one.
Reports open your email app addressed to s@s1.ie with the public page address only. Your inputs are never added.
How the sourdough hydration calculation works
Starter flour = starter weight ÷ (1 + hydration fraction). Starter water = remaining starter weight. Total hydration = total water ÷ total flour.
Assumes starter consists solely of flour and water. Other liquids, sugars, fats and starter evaporation are excluded.
Using this calculator
- Enter your own figures in the labelled inputs. Keep the currencies, units and time periods consistent.
- Choose any applicable rate profile, pattern or assumption shown for this tool. Open additional inputs when relevant.
- Review hydration percent and total flour g, then read the stated assumptions and eligibility conditions before using the result.
Worked example
This is a static example using illustrative inputs, not facts about you or today’s date. The displayed eligibility selections and assumptions apply only to this example.
See example inputs
- Added flour (g)
- 500
- Added water (g)
- 325
- Starter weight (g)
- 100
- Starter hydration (%)
- 100
- Hydration Percent
- 68.18%
- Total Flour G
- 550 g